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In recent years, the culinary world has seen a significant rise in the popularity of spaghetti squash, a nutritious and versatile vegetable that serves as an excellent alternative to traditional pasta. With its unique stringy texture resembling spaghetti, this squash has captured the hearts of health-conscious eaters and food enthusiasts alike. Enter the Mini Spaghetti Squash Alfredo Nests—a delightful dish that not only brings a healthy twist to a classic comfort food but also offers an impressive presentation that’s perfect for entertaining or a family dinner.

Mini Spaghetti Squash Alfredo Nests

Discover a deliciously healthy twist on comfort food with Mini Spaghetti Squash Alfredo Nests. This dish combines the creamy goodness of Alfredo sauce with the unique, nutritious texture of spaghetti squash, making it a perfect low-carb alternative to traditional pasta. Ideal for family dinners or entertaining guests, these nests can easily be customized with proteins or veggies. Enjoy a guilt-free meal that’s as satisfying as it is beautiful!
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Ingredients
  

1 medium spaghetti squash

1 tablespoon olive oil

Salt and pepper, to taste

1 cup heavy cream

1 cup grated Parmesan cheese

2 cloves garlic, minced

1 teaspoon garlic powder

1 teaspoon Italian seasoning

1/2 teaspoon nutmeg

1/2 cup cooked chicken, shredded (optional)

Fresh parsley, chopped (for garnish)

Additional grated Parmesan for serving

Instructions
 

Prepare the Spaghetti Squash: Preheat your oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the insides with olive oil and sprinkle with salt and pepper.

    Roast the Squash: Place the halves cut-side down on a baking sheet lined with parchment paper. Roast for 30-40 minutes, or until the flesh is tender and easily pulls apart with a fork.

      Make the Alfredo Sauce: In a medium saucepan over medium heat, add the heavy cream and bring to a simmer. Stir in the minced garlic, garlic powder, Italian seasoning, nutmeg, and a pinch of salt and pepper. Allow it to thicken, stirring occasionally (about 5-7 minutes). Gradually whisk in the grated Parmesan cheese until melted and smooth. Remove from heat.

        Combine Ingredients: Once the squash is done, use a fork to scoop out the spaghetti-like strands into a large mixing bowl. If using, fold in the shredded chicken. Pour the Alfredo sauce over the squash and gently toss until well combined.

          Form Nests: On a parchment-lined baking sheet, use a fork to form small nests of the spaghetti squash mixture. Aim for a size that will hold together but be easy to serve. Make a small indentation in the center of each nest to hold extra sauce, if desired.

            Bake the Nests: Bake the nests in the preheated oven for an additional 10-15 minutes, or until the tops are golden and slightly crispy.

              Serve: Remove from the oven and let cool for a couple of minutes. Garnish with chopped fresh parsley and additional Parmesan cheese, if desired. Serve warm and enjoy your delicious mini nests!

                Prep Time, Total Time, Servings:

                  20 minutes | 1 hour | 4 servings